---------- Recipe via Meal-Master (tm) v8.02
 
      Title: NEW ENGLAND CLAM CHOWDER
 Categories: American, Soups, Seafood
      Yield: 4 servings
 
           O.Evans VPRJ01A
      2 tb Butter; clarified
      3    Hearts of celery; chopped
      2    Leeks; white part only,
           -chopped
      1    Spanish onion; chopped
      1    Idaho potato; peeled and
           -diced
      3 ts White flour
     20    Top neck clams, shelled,
           -chopped, strained, and juic
           -reserved
      1 c  Heavy cream
  1 1/2 c  Water
           Salt to taste
 
  1. Simmer the celery, leeks, and onions in clarified
  butter for six minutes. Add potatoes. Add the flour to
  thicken, continually stirring. 2. Add the chopped
  clams and juice. Continue simmering for one minute.
  Add the heavy cream and water. Simmer for 5 minutes.
  Add salt to taste. To bring out the full flavor of
  this delicious chowder, remove it from the heat and
  allow it to sit for a few minutes. this steeping will
  enrich its taste. If the chowder is too thick, add
  more water. To bring out flavor, remove from heat and
  let sit for a while.
 
-----